A delicious winter warmer, this simple to make carrot and parsnip soup is the perfect addition to a wintery weekend.
Ingredients
- 1 parsnip, washed, trimmed and halved lengthways
- 1 kg carrots, washed, trimmed and halved lengthways
- 2 teaspoons brown sugar
- salt and cracked black pepper
- 2 tablespoons olive oil
- 4 cups (1 litre) chicken or vegetable stock
- 2 tablespoons olive oil, extra
- 1/4 cup sage leaves
- Preheat oven to 180°C. Place parsnip and carrot on a baking tray lined with non-stick baking paper. Sprinkle with brown sugar, salt and pepper and drizzle with the oil.
- Cook parsnip and carrot for 35 minutes or until soft and golden brown (this may take longer than 35 minutes depending on the size of the carrots and the oven used). Remove and allow to cool for 10 minutes, then place in a blender or food processor and blend until smooth.
- Place the parsnip and carrot puree in a large saucepan and add the stock and 2 cups of water. Bring to a high simmer over medium-low heat and cook for 5 minutes or until heated through.
- Meanwhile, heat the extra oil in a small non-stick frying pan over medium-high heat. Add the sage leaves and fry until crisp and golden. Remove and place on paper towel.
- To serve, ladle soup into bowls and top with a sprig of fresh parsley, the sage leaves or for something extra, thinly sliced fried or baked parsnip.
Recipe supplied by www.fresh.co.nz
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Parsnip and Carrot Soup Comments
Love the new site. My Aotera rose has been really struggling since I got it a few years ago only gets one or two flowers which are beautiful & now its only growing on one side of crown should I throw it out look forward to your reply. Naomii
Naomi Clulee
What do you do with the sage leaves? Put them on top with the parsley or mix in soup?
Dawn
Hi Dawn, you place them on the top - thanks for pointing that oversight out, we will update the recipe accordingly. Gemma (Tui Team)
gemma
Hi Naomi - thank you! We will ask our rose expert for some advice for you. Gemma (Tui Team)
gemma
Hi Naomi, our rose expert has offered the following advice: Cut it right back and get a wire brush and brush around the graft union or crown to stimulate new buds. This is quite a drastic measure but won't help if the rose is in the wrong place - is the soil well drained and not heavy clay? If so it will need to be removed and replanted into a raised bed. Does it get enough sun? Roses need a minimum 4 hrs in summer to flower prolifically. Is it planted in the middle of a lawn and so competing with grass for water and nutrients? If it is planted in the right place with plenty of sun prune it now to about 4 buds up from the ground, apply organic material such as Rose Compost or Mulch n Feed and when buds start to burst side dress with Tui Rose Food. Do this again in January / February. Seasol will also help. Gemma (Tui Team)
gemma
How much parsnip in weight? We have monster parsnips which I am sure would be too much in this recipe. Thx.
Fran Hooker
Hi Fran, thank you for your question. We are not sure on the exact weight, but this recipe is based on an average sized parsnip like you see in the supermarket . As yours are quite large, try using half of one of your parsnips for this recipe. Thanks! Tui Team
jenna
I sliced the carrots into 1/2s and roasted at 180. However 35 minutes is not enough time. I had to double the time. My wife said she would give carrots 1.5 hours. So who "actually" made this to check the times ?
Chris Calvert
Hi Chris, thank you for your feedback. It may take longer than 35 minutes depending on the size of the carrots and the oven you are using. Once they are soft and golden brown they are good to go. Thanks, Tui Team
jenna
Couldn't you cut the parsnips and carrots into smaller pieces to roast? Not sure why they are only to be 'halved'.
Lesley
Hi Lesley, yes this will help speed up the roasting time. Thanks for your feedback - Tui Team
jenna